Step 1

For the filling:Toast the coconut in a pan over medium heat, stirring relatively constantly and scraping the sides of the pan until the coconut begins to turn golden brown and fragrant.Immediately remove from heat and pour the coconut into a large mixing bowl, scraping the sides of the pan to get all of the coconut out.In a separate bowl, stir together the maple syrup and vanilla bean seed paste.Add the maple syrup mixture to the coconut, along with the coconut oil (which will melt in the warm toasted coconut).Stir in the tahini and a pinch of pink sea salt until everything is evenly mixed.Refrigerate for at least 30 minutes.To form the mounds: Line a cookie sheet with parchment paper. Using a tablespoon, scoop out rounded balls of the coconut mixture about the size of golf balls, pressing and rounding them firmly between your palms then shaping them into ovals for "eggs" (or simply shape them into rounds if you're not making "eggs"). Place each mound onto your parchment lined cookie sheet. Repeat until you've used up all of the coconut mix.Freeze for at least 30 minutes, then remove and coat with the chocolate dip. I just did this with my fingers, dipping them in the pan of melted chocolate until they were fully coated, shaking the extra chocolate off, then placing them back on the cookie sheet.Repeat until all of the mounds are coated in chocolate.Top each mound with sprinkles and/or sesame seeds.Pop them back into the freezer for at least another 15 minutes before serving.They can be stored in a sealed container, frozen or refrigerated, for up to a week.

Step 2

Melt the coconut oil over medium heat in a small sauce pot. As soon as it's melted, turn off the burner and remove from heat.Add the chopped chocolate and let sit for 5 minutes. Stir together until creamy and well mixed.Get dipping!If you have extra, store in an air-tight glass container at room temperature until next use; then simply melt and dip again!